Those thin cut(Flanken?) short ribs?

They are fantastic.

First discovered them in Mexican grocery store meat markets already seasoned and ready to cook.

The way they prepare them is to spray orange juice/lime juice and coat in something like this seasoning.



Cook hot and fast. I use a griddle surface in my Reqtec. Hot as you can get it and sear for a couple of minutes on each side depending on thickness.

Edit: found some pictures of some I seasoned and grilled recently.

I get them from Costco but they are thicker than the ones pictured. Strips that are may an inch and a half both ways. I usually cook them like a steak or cube them up for stir fry (beef and broccoli). Now that I'm thinking about it I think I'll try fake burnt ends with them this weekend.

Edit: Never mind. Thought you were just asking about boneless short bibs.

You might could cook them low and slow but they do not need it.

These are my favorite at Korean BBQ places

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Korean Kalbi/galbi short ribs.

Marinade with a mixture of doctored CJ Korean BBQ sauce(bulgogi), minced lemongrass, white pepper and sesame seeds. I usually let it marinade for at least a day. Throw on grill.

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This is the way. They work out great on a griddle as well like in actual Korean BBQ restaurants.

Marinate in a kalbi sauce (korean bbq) as directed then grill. Top with chopped green onion and sesame seeds. They are incredible, we do these often.

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instead of that crap

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I use it out of convenience, plus if I'm cooking short ribs or pork skewers, it's gonna be at least 15 pounds of meat for my extended family.